If baking right away, heat your oven to 350ºF and line two large baking sheets with parchment paper. If freezing the cookie dough to bake later, line one small baking sheet with parchment paper.
In a large bowl or the bowl of your stand mixer, cream together the butter, sugar, and brown sugar until light and creamy, scraping down the bowl at least once midway through. Add in the molasses and cream together followed by the egg and vanilla extract, again, scraping the bowl at least once.
In a separate bowl, sift together the all-purpose flour, bread flour, cornstarch, baking soda, salt, cinnamon, ginger, and cloves. Add the dry ingredients to the wet and mix just until combined.
Sprinkle the turbinado sugar into a shallow dish. Using a 1-ounce ice cream scoop or large tablespoon, scoop the cookie dough and roll into balls. Add to the sugar and toss to coat.
If baking right away, place the cookie dough onto the two large baking sheets, leaving a few inches of room between each. Bake for 12 minutes or until the edges are set. Allow the cookies to cool on the pan for 2 to 3 minutes then remove to a wire rack to cool completely.
If freezing to bake for later, place the cookie dough onto the small baking sheet and transfer to the freezer for 3 to 4 hours or until frozen. Transfer to a zip top bag until ready to bake. When ready to bake, heat your oven to 350ºF and line a baking sheet with parchment paper. Place as many frozen balls of cookie dough onto the pan as you’d like to bake, leaving a few inches of space between each. Bake from frozen for 14 minutes or until the edges are set. Allow the cookies to cool on the pan for 2 to 3 minutes then remove to a wire rack to cool completely.
Store cooled cookies at room temperature in a container or resealable bag for up to one week.
